Prep 15 mins
Cook 30 mins
You want a firm pear such as Bosc, however I have made this with an underripe D'anjou with success. Warm, it's good with ice cream and cold it can be eaten as you would applesauce or stirred into hot oatmeal etc. Very versatile.
- 5 firm ripe pears
- 709.77 ml apple cider
- 9.85 ml finely chopped fresh gingerroot
- 44.37 ml arrowroot
- 2.46 ml almond extract
- Peel and quarter the pears. Core them then slice thinly.
- Place in a saucepan with the apple cider and gingerroot. Add a pinch of salt. (Due to family preference, I used less than a tsp and the flavor was already distinct.).
- Bring to a boil, reduce heat and simmer until pears are tender. (About 15 minutes).
- Dissolve arrowroot starch in 1/3 cup cold water and add to the simmering pears. Stir until the sauce is thick and clear.
- Remove from heat and stir in almond extract. Serve warm or cold.
- Note: I have only made this once, I found that depending on the size of your pears it makes much more than 4 servings. I did not peel the pears but I think it would have been better if I did. Also I used potato starch since I don't keep arrowroot on hand and it seemed to work fine.
this was very good .i had to use a little more juice with the arrowroot to make thinner . i topped with flaked almonds . i did peel these